Healthy Prawn Soup Recipes

March 6th, 2011

2 Healthy Prawn Soup Recipes

These delicious, rich seafood soups are both low in carbohydrates and high in flavour. Their total calorie content is low, so they’re great for dieters looking for a slightly more luxurious meal. These prawn soup recipes are excellent for dinner parties and special occasions. Ideally, use fresh raw tiger prawns, but if you can’t get hold of any, frozen prawns will do (defrosted beforehand).

Healthy Prawn Soup Recipe 1

Prawn and Fennel Soup
Serves 4

Ingredients:

2 tbsp – Olive Oil
500g – Raw Prawns
1 Can – Chopped Tomatoes
2 – Carrots
1 – Large Onion
1 Clove – Garlic
1 – Large Fennel Bulb
1 litre – Fish Stock
150ml – Dry White Wine
1 tsp – Paprika
Salt and Pepper

Method:

Heat olive oil in pot.
Chop up onions, fennel, garlic and carrots.
Fry the onions, fennel, garlic and carrots in the olive oil for 10 minutes.
Add the white wine to the pot, frying off the alcohol for 1 minute.
Add the tinned tomatoes, paprika and fish stock.
Cover and simmer for 30 minutes.
De-vein and chop the prawns whilst the soup is simmering.
Blend with simmered soup with a hand blender, and press through a sieve.
Work as much soup through the sieve as possible (this will create texture).
Return soup to fresh pan, and add chopped prawns.
Cook for 10 minutes, and blend again with a hand blender.
Season to taste.
Serve in a bowls.

Healthy Prawn Soup Recipe 2

Thai Prawn Soup
Serves 4

Ingredients:

2 teaspoons – Olive Oil
500g – Raw Prawns
5 – Small Lime or Lemon Leaves
2 tsp – Fish Sauce
1 – Red Chilli
1 tbsp – Lemongrass
2 – Large Sprig of Corriander
1.5 litre – Fish stock
2 – Shallots
1/3 Cup – Lime Juice
Salt and Pepper

Method:

De-vein the prawns.
Heat olive oil in pot.
If you have the prawn shells, fry them in the olive oil until the start to turn pink.
Add the fish stock, lemon grass, lime leaves and half the corriander.
Simmer for 20 minutes.
Strain the stock through a sieve, and return to pot.
Add fish sauce and simmer for 5 minutes.
Reduce heat, and add the prawns and lime juice.
Simmer until the prawns to firm and pale pink.
Add the rest of the corriander leaves, and add chopped shallots and chilli.
Season to taste.
Serve in a bowls.

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